Sweet Potato Pecan Cheesecake

Sweet Potato Pecan Cheesecake

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Sweet potatoes or kumara have a rich buttery flavour and texture that makes them ideal in a cheesecake.


Serves: 12 

  • 1 1/4 cups sweet biscuit crumbs
  • 1/4 cup white sugar
  • 65g butter, melted
  • 1 kg sweet potatoes
  • 700g cream cheese, softened
  • 7/8 cup white sugar
  • 1/3 cup sour cream
  • 1/4 cup thickened cream
  • 3 eggs
  • 3/4 cup packed brown sugar
  • 65g butter
  • 1/4 cup thickened cream
  • 1 cup chopped pecans

Preparation:45min  ›  Cook:2hours  ›  Extra time:2hours cooling  ›  Ready in:4hours45min 

  1. Preheat oven to 180 degrees C. Mix together crumbs, 1/4 cup sugar and 65g melted butter or margarine. Press mixture into the bottom of a springform pan. Bake 10 minutes. Cool. Don't turn the oven off.
  2. Place potatoes in a baking dish. Bake until a knife inserted in centre goes through easily, about 1 hour. Don't turn oven off. Cool sweet potatoes enough to handle, peel and puree.
  3. Transfer 1 1/2 cups of sweet potato puree to a large bowl. Add cream cheese, 7/8 cup white sugar, sour cream and 1/4 cup cream; beat until smooth. Beat in eggs one at a time, blending well after each. Pour filling into crust.
  4. Bake until tester inserted in centre comes out clean, 1 hour. Turn off the oven. Let cake stand 1 hour in oven with door ajar.
  5. Combine brown sugar and 65g butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream then nuts. Pour hot topping over cheesecake. Refrigerate.

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